1 c. sifted flour
1 c. yellow corn meal
1/4 c. sugar
1/2 tsp. salt
3 tsp. baking powder
1 egg
1 c. milk
1/4 c. soft shortening

Sift flour once, measure, add cornmeal, sugar, salt and baking powder and sift into a medium size bowl. Add egg, milk and shortening and beat with a rotary beater about 1 minute. Bake in a greased 8 inch square pan in a 425 degree oven for 20 minutes or until done. Yield: 9 servings.

Variations: Corn meal muffins fill greased muffin pans 2/3 full of batter and bake in a 425 degree oven for 15 to 20 minutes.

Cornsticks: Grease cornstick pans well, almost fill with batter and bake until done.